Deli Rollers ~Hand-Pies or Family-Style
My recipe also gives you 2 options & sets of directions. Hand-Pies or Family-Style.
Ok, I know it looks like a lot of ingredients but this is for 5 different types of Deli Pies. You don't have to make all 5 of them.
You can easily reduce these ingredients to dough, meat, cheese, condiment..a total of 5.
One loaf of bread dough should yield 12 hand pies.
1 pkgrhodes white bread dough, 5 count, 5 pounds
12 sliceprovolone cheese
10-12 stickmozzarella cheese
12 slicecheddar cheese
12 sliceamerican cheese
12 sliceswiss cheese
12-24 slicesmoked ham
24-36 slicedeli pepperoni slices (or 1-2 pkgs small slices like for pizza)
2 pkgjohnsonville smoked sausage or polish kielbasa, 6 count (several varieties available)
2 pkghot dogs
1italian rose garlic spread, 4 oz (the bakery at walmart )
1 jar(s)vlasic: hot dog relish, 10 fl oz
1 bottlethousand island dressing
1 jar(s)32 oz crisp sauerkraut (claussen or libby brand)
How to Make Deli Rollers ~Hand-Pies or Family-Style
- Place frozen loaves onto sheet pan.
Loosely cover the frozen bread dough with plastic wrap. Allow dough to thaw for a few hours at room temperature..dough will rise.
- Spread your condiment of choice onto dough 'canvas'..garlic butter, hot dog relish, thousand island dressing, saurkraut-(squeeze dry of juices first),
- Layer 1 slice of cheese.
*If you are making the Pepperoni hand-pie version, you can substitute Mozzarella cheese sticks for the slices. It will give you a chewy, cheesy roller
**If you are making 'Family Style', you can substitute shredded cheese for slices. A good tip for the Pepperoni version is to use both Mozzarella & Grated Parmesean cheeses.
- Layer deli meat of choice (1-2 slices) or place hot dog /sausage link at far end of oval ..for hand pies.
*If making 'Family Style', use ground sausage or cut up the links into pieces and distribute across dough & condiment.
- Roll tightly
Pinch ends closed if making hand-pies
*If making 'Family Style' DON'T seal the ends closed. Leave them open and just roll the whole thing up. Leaving the ends open helps steam escape from inside the roll and helps the roll bake all the way through. My friend made one and sealed it and the dough wasn't cooked in the middle. Leaving the ends open seems to fix that.
- Place seam side down in a greased pan. The rolls should barely touch.
Cover and let rise in a warm place until doubled in size. This should take about an hour and the rolls will be touching now.
*If you are making the 'Family Style' and you choose not to seal the ends, you don't need to let them rise the 2nd time. Bake right away and they will rise in the oven.
If you seal the ends, it is important to rise the 2nd time because it helps to bond the dough at the seal and keep the insides from oozing out.
- I like to brush or spread some butter, garlic butter spread or a little oil on the rolls before and after baking.
- Bake at 350 degrees for 25-30 minutes or until golden brown on top.
- Now you are going to be tempted...but I PROMISE, you want to let your Rollers sit on the counter and cool down a bit before trying to move them, eat them or slice the roll.
- Try making Cheeseburger or Pizza inspired Rollers..Bratwurst w/cabbage and onion are awesome too!
*If you make this kind of Roller hand pie, don't roll it..just fill it and crimp it closed then use an egg wash to seal it.
**If you make this kind of Roller Family Style just be careful to not add so many layers /too much filling that it makes your Roller too thick for the bread to cook in the middle.